Nuñez, S.M.; Cárdenas, C.; Valencia, P.; Pinto, M.; Silva, J.; Pino-Cortés, E.; Almonacid, S.
Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing. Foods 2023, 12, 1496.
https://doi.org/10.3390/foods12071496
AMA Style
Nuñez SM, Cárdenas C, Valencia P, Pinto M, Silva J, Pino-Cortés E, Almonacid S.
Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing. Foods. 2023; 12(7):1496.
https://doi.org/10.3390/foods12071496
Chicago/Turabian Style
Nuñez, Suleivys M., Constanza Cárdenas, Pedro Valencia, Marlene Pinto, Javier Silva, Ernesto Pino-Cortés, and Sergio Almonacid.
2023. "Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing" Foods 12, no. 7: 1496.
https://doi.org/10.3390/foods12071496
APA Style
Nuñez, S. M., Cárdenas, C., Valencia, P., Pinto, M., Silva, J., Pino-Cortés, E., & Almonacid, S.
(2023). Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing. Foods, 12(7), 1496.
https://doi.org/10.3390/foods12071496
